Soups on. Yesterday I made this soup and of course, today it tastes much better. My house is old and drafty and lacks insulation so I’m frequently craving a hot bowl of healthy goodness.
My neighbor who got a new crockpot gave me a container of corn/potato/herb soup and I returned the favor with my chicken/potato/veggie/green chile soup.
Here’s the recipe.
1 quart of packaged broth (I used vegetarian but chicken would work)
1 cup of water
2 frozen chicken thighs (or any part of the chicken)
4 Yukon gold potatoes cut into quarters
1 cup of fresh crimini mushrooms that have been washed, cut into quarters and sauteed in a bit of olive oil with a minced clove of garlic
1 cup frozen green beans
1 15 oz can of white beans also know as cannelini beans, rinse and drain
1 15 oz can of corn, rinse and drain
1 4 oz can of diced green chiles
salt & pepper to taste
Boil the broth and water. While boiling, add chicken and potatoes and let boil for 10-15 minutes. Reduce heat and add remaining ingredients. Let cook on low simmer for 75 to 90 minutes. It tastes better the next day. The beans and potatoes almost get creamy and all the flavors can meld together. Yum.
(original recipe by Karyn Zoldan)